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Warm, golden goat cheese on crisp butter-fried bread, with salt-roasted pine nuts and a drizzle of lemon honey. A quick starter where the tang of the cheese and the sweetness of the honey balance each other perfectly.
At first glance cauliflower may seem a rather dull vegetable, with its pale colour leaning towards beige. But it is something of a rough diamond on the vegetable counter and, cooked right, offers both great flavour and an interesting texture. In a soup it adds body and a mild flavour that plays delicately with the other ingredients.
Chanterelles are the hidden gold nuggets of the autumn forest, a real delicacy that can be hard to find unless you know where to look. Once you have found your chanterelle spot, which sometimes turns out to be the vegetable aisle of the supermarket, you can enjoy this culinary treat. Chanterelles go especially well with butter and cream, and together they make a gastronomic highlight. The soup is fairly quick to make, but it can of course also be made the day before and warmed up when the guests arrive. As the host, it is nice to have time for your guests too.
A true delicacy from the sea. With their velvety texture and fresh taste of the ocean, scallops are a dream for the taste buds, and a fresh white wine sauce makes the experience complete. Here we have garnished them with two simple chive stems.
